Chop onions into half-moons, place in a medium pan with the oil, and heat until sizzling loud.

Then lower the heat and cook for 30 to 40 minutes on low until the onions are a beautiful, caramel color.

Place in a container in the fridge for the next day.

Peel, cube and boil potatoes in a large pot of water.

Meanwhile, shred the kale with your fingers, add to a small pan with the oil and saute for about 5 minutes.

When potatoes are done, drain and place in a large bowl and add kale, milk, butter and spices. Whip with a hand mixer until smooth. Add more milk if the mixture seems stiff.

Stir in a little bit of the caramelized onions to the mixture, but reserve the rest for topping the pierogies.

Let it cool, and then place in the fridge until the next day (or move on and prepare the dough.)

For the dough:

The next day or immediately after preparing the filling, follow the directions for the pierogi dough from Isa’s Post Punk Kitchen blog. If you are making the dough right after the filling, make sure the filling is cooled completely before adding to the dough circles.

I did not boil these immediately but stored them in the fridge overnight. That was a mistake. Boil or saute in butter after all the pierogies are finished being assembled, and then cool and store, either in the fridge or freezer.

To reheat, I would recommend sauteing instead of reboiling. Heat the onions and top the pierogies with them.

What is your favorite dish that reminds you of childhood? Did you recreate it vegetarian or vegan?